Hi everyone, Thanks, great tips, I also do alot of freezing. I posted this on another site but thought we could use it here also. Some are the same as below but I just cut and pasted.
1). When I buy a already cooked chicken, I can have it for 3 meals. 1, as part of the main dish. 2. As a sandwich or some type of pulled chicken (save some for soup). 3. Boil the bones for soup. Make your soup right away or freeze it for when you need it.
2). When peeling any vegetable, clean them first. Like sweet potato, reg potato, peppers any kind of veg.. Do not through away the peels keep a large freezer bag in the freezer and keep adding you peels to it until full, when it is, boil to make veg broth. then add the peels to your garden for compost.
3) When your recipe call for 1 tbsp of tomato paste. on wax paper, add the rest of your can in tbsp increments, when frozen, remove and add to a smaller baggie, your ready for your next recipe.
4) There are only my husband and myself now to cook for so sometimes I have Vegetables left over from dinner. I also take them and add them to a large freezer bag, when it is full, I pull out my frozen chicken broth, add my frozen vegetables and make soup. Delish...
5) When you have to much fresh spices left and could not possibly use them up before they would turn bad, pull off sprigs and add them to your ice cube tray, add water, when frozen put in a baggie mark what spice it is and in the winter months you have (almost) fresh spices and it didn't cost you a small fortune.
6) Chop once and use many times. If you are chopping fresh onions or pepper's for tonight's dinner. Why not keep chopping if you have the time. Add to a separate baggie, mark what it is and freeze. Next dinner when you need either, pull it out and save some time.
(Baggie and freezer queen).
Hope this can help someone. I use them daily.
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Fitness Minutes: (45,153) Posts: 12,958 11/28/08 12:58 P
Mix the yolks and egg whites together, and pour into an ice cube tray. Two cubes are the equivalent of one large egg.
Store in its original container, but pour out enough milk to allow for expansion approximately a cup per gallon of milk. Thaw in the refrigerator, and shake well before using.
Store in its original container. Thaw in the refrigerator to use.
Freeze in peel. Then, simply thaw and peel to use in smoothies and breads. Note: the peel will turn black, but that won't effect the quality of the banana at all.
Wash and chop to desired size. Then, flash freeze on a tray, and transfer to a freezer bag or another air-tight container. To use: add the frozen celery directly to soups or other heated dishes.
Wash thoroughly. Then, freeze whole and unpeeled on a tray. Transfer to freezer bags once fully frozen. ***Wash thoroughly. Then, freeze whole and unpeeled on a tray. Transfer to freezer bags once fully frozen.
Wash and remove the ends of the tomatoes. Blanch; remove the skins; and freeze whole in bags.
Wash and remove the ends of the tomatoes. Then, blanch; chop and freeze in bags.
Just choose the method that works best for you, and freeze away. Tips:
1. Frozen tomatoes should be used in cooked recipes only. Freezing changes the texture and makes them too soft for eating raw.
2. Freeze some tomatoes whole and chop others to accommodate a variety of recipes.
Chop finely. Then, place in an ice cube tray along with a small amount of water. To use: simply drop frozen cubes directly into heated dishes.
Freeze (either in shell or shelled) in a freezer bag or another air-tight container.
Zucchini and Other Squash
Wash and chop to desired size. Then, blanch for three minutes; allow to cool; and freeze in an air-tight container.
Freeze whole or chopped, peeled or unpeeled. ***Option 1: Wash the apples thoroughly. Then, freeze whole and unpeeled on a tray. Transfer to freezer bags once frozen.
Option 2: Peel, core and slice apples to desired size. Then, freeze on a tray, and transfer to freezer bags once frozen.
Option 3: Peel, core and slice apples to desired size. Then, sweeten with sugar and spices to use as pie filling. Freeze in pie plates. Then, transfer to freezer bags once frozen. To use: simply drop the frozen apples into a pie crust; cover them with dough and cook. (Note: you'll probably need to increase the bake time for your pies)
To Avoid Browning: Dip the apple slices in lemon juice, salt water or an ascorbic acid solution prior to freezing. You can also, pack them in sugar syrup, or blanche them for one and a half minutes to stop the enzyme action that causes browning.
I hope this helps you stretch your dollars a little further.
Edited by: ELLE299 at: 11/28/2008 (13:00)
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